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Squash Casserole
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Description
I enjoy this recipe because it works equally well with squash or zucchini. It’s gooey and warm and is comfort food. But it uses low-fat ingredients, has a large amount of vegetables, and doesn’t leave me feeling too guilty afterwards. Enjoy!
Ingredients
- 6 cups Zucchini Or Squash, Cubed
- ½ cups Onion, Diced
- 1 cup Shredded Carrot
- 1 can (10.5 Oz. Can) Cream Of Chicken Soup, Healthy Recipe
- 1 cup Low Fat Sour Cream
- 8 ounces, weight Package Herb Seasonsed Stuffing Mix
- ½ cups Margarine
- Low-fat Grated Cheddar Cheese, Just Enough To Sprinkle On Top
Preparation
Cook zucchini, onion and carrot in boiled, salted water.
Combine soup and sour cream. Fold in vegetables that have been drained.
Combine stuffing mix and margarine. Spread half of the stuffing on the bottom of a greased pan. Cover with the vegetable mix. Sprinkle grated cheese on top. Add remaining stuffing on top.
Bake 30 minutes at 350F or until bubbly.
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